Wine Growers Nova Scotia

Atlantic Canada's Wine Country

It goes without saying that the holidays and wine are a perfect pairing; whether it’s a glass of red with Christmas dinner, a soothing aperitif in place of dessert, or sparkling wine to ring in the New Year, there are countless ways to enjoy Nova Scotia wine this festive season. As our gift to you and with the help of the participating wineries, we’ve compiled a list of deliciously festive side dishes and appetizers to accompany any holiday meal, as well as the perfect Nova Scotia farm wine to pair with each one.

Pan Seared Scallops with Pistachio Gremolata + Benjamin Bridge Nova 7 Wine

Ingredients:

  • 8-10 large scallops, fresh or previously frozen and thawed
  • 1/2 cup unsalted pistachios, shelled and chopped
  • 1/2 cup parsley and 1/2 cup cilantro, chopped
  • 2 large dill sprigs, roughly chopped
  • 4 large thyme sprigs, leaves removed from stems and chopped
  • 1 small red chili, finely chopped
  • 1 tbsp coriander
  • 1 lemon and 1 lime, zested
  • 1 orange, zested and juiced
  • 1/2 cup olive oil
  • 1 tsp canola oil
  • Kosher salt

Preparation:

  1. Place your scallops on a few sheets of paper towel. Season with salt and allow to air dry uncovered in the fridge for up to one hour.
  2. Pistachio gremolata: Add chopped parsley, cilantro (reserving a small amount for garnish), thyme, chili, and pistachios in a medium bowl. Add olive oil, coriander, and all citrus zest plus 2 tbsp of orange juice. Season with salt, and stir to fully combine.
  3. After air drying is complete, heat 1 tsp of canola oil in a large frying pan over high heat. Gently place your scallops in the pan; you should hear a loud sizzle. Allow to sear for 2-3 minutes or until a dark brown crust forms around the scallop’s edge. Once a dark golden brown seer is achieved, gently flip and allow to cook for about 1 more minute. Remove from heat, plate and scoop a generous amount of pistachio gremolata over each scallop.
  4. Garnish with cilantro, parsley and dill. Enjoy!

Serves two.

Holiday Brie Wreath + Planters Ridge Elevation Wine

Ingredients

  • 1.5 C milk
  • .5 C unsalted butter
  • 2 TB sugar
  • 2 TB active dry yeast
  • .5 C warm water
  • 3 large eggs lightly beaten
  • 1.5 teaspoons salt
  • 8 C all-purpose flour
  • 1 large egg whisked (for egg wash)
  • 1 wheel of brie
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon coarse salt
  • 1 cup fresh parsley leaves finely chopped
  • 1 sprig of thyme finely chopped
  • 2 sprigs of fresh oregano finely chopped
  • 1/2 C olive oil
  • 2 tablespoons wine vinegar
  • salt and pepper for taste
  • Pomegranate seeds for garnish (optional)
  • Fresh rosemary sprigs for garnish (optional)

Preparation

  1. In a small saucepan, warm milk. Add butter and sugar to milk to melt and dissolve.
  2. Mix warm water, 1 teaspoon of sugar and the yeast. Let rest for 8 minutes.
  3. In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. Mix for 5 minutes. Add the remaining flour, 1/2 cup at a time,until the dough comes together. Knead on high for about 5 minutes until smooth and elastic. Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1.5 hours.
  4. Once doubled, knock back the dough and transfer to a work surface. Cut into 36 or so even pieces (about the size of a golfball) and keep covered with a damp kitchen towel. Roll each piece into a ball.
  5. Place the wheel of brie in the center of a large round flat baking pan.
  6. In a small bowl add herbs, olive oil, vinegar, salt and pepper to make herb oil.
  7. Snuggly place the balls around the brie. Cover with a damp kitchen towel and let it rest in a warm spot for 45 minutes. Brush the bread with egg wash and top with chopped rosemary and coarse salt. Spoon half of the herb oil on top of the brie. 
  8. Bake at 375 degree F until golden brown, about 20 minutes. Garnish with pomegranate seeds and rosemary. Pour the remaining herbed oil mixture over the brie.

Oysters Rockefeller + Grand Pré Winery’s Nova Scotia Brut

Ingredients

  • 6 Nova Scotia Oysters, Shucked with bottom shells reserved
  • 3 Cups Packed Spinach
  • 2 Tbsp Butter
  • ½ Cup Finely Chopped Shallot or Onion
  • 1 Tbsp Finely chopped Celery
  • 2 Tsp Pernod or Pastis
  • 2 Tbsp Cracker Crumb or Panko
  • ¼ Cup Chopped Cooked Bacon
  • Salt and pepper to taste

Preparation

  1. In a small saute pan, melt butter over medium heat, add shallot and celery, and sweat until translucent
  2. Add spinach and cook until wilted
  3. Add Pernod and crumbs cook for 1 minute
  4. Put spinach mix in a food processor, and pulse until roughly chopped
  5. Place shucked oysters in the bottom shell
  6. Divide bacon among the 6 oysters
  7. Top with spinach mix
  8. Bake in 450 F oven for 10 minutes or until evenly browned

Rosemary Roast Sweet Potatoes + Beausoleil Farmstead Winery’s Petite Pearl Bubbly Red

Ingredients

  • 3 medium sweet potatoes, peeled and cut into about 3/4 to 1-inch pieces (about 2-1/2 pounds)
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh rosemary
  • 1 tsp kosher salt (more or less, to taste)
  • 1/2 tsp freshly ground black pepper (more or less, to taste)
  • 1/2 tsp ground nutmeg


Preparation

  1. Preheat your oven to 400 degrees F.  Line a large rimmed baking sheet with aluminum foil.
  2. Place cut sweet potatoes in a large bowl.  Drizzle with olive oil and add rosemary, salt, pepper and nutmeg.  Stir until combined and coated evenly with oil and seasonings.
  3. Spread evenly in a single layer on lined baking sheet.  Bake for 25 minutes, or until tender.
  4. Turn oven broiler on high and broil for 2 to 3 minutes, or until golden brown.

Find the original recipe here.

Baked Mac and Cheese + Blomidon Estate Winery’s Chardonnay

Ingredients

For the Macaroni

  • 4 1/2 cups milk
  • 1 (8-ounce) block cream cheese (or use 1 cup cottage cheese, ricotta or sour cream)
  • Salt and black pepper
  • 1 garlic clove
  • Pinch of cayenne or nutmeg (or both)
  • 1 pound elbow macaroni or another small pasta shape
  • 1 pound/5 cups grated cheddar cheese (or a mix of cheeses)
  • 1 teaspoon mustard powder or mustard (optional)

For the Topping

  • 1/4 cup butter
  • 1 1/2 cups bread crumbs, preferably panko
  • 1/2 cup grated parmesan, plus more for topping if needed/desired

Preparation

  1. Preheat your oven to 425 degrees F. 
  2. In a blender, combine milk, cream cheese, 1 1/2 teaspoons salt, garlic, mustard powder (if using), a lot of black pepper, and a pinch of cayenne, nutmeg, or both. Blend until smooth.
  3. Put pasta in a 9-by-13-inch banking pan, and scatter cheddar on top.
  4. Pour the milk mixture over the macaroni and cheese in the pan.
  5. Make the topping: melt butter in a pan over medium heat or in the microwave, and store in bread crumbs and parmesan. Scatter the mixture over the top of the macaroni.
  6. Bake for 20 minutes, then increase the heat to 450 degrees F and continue to bake until the top is golden brown, 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all of the milk.
  7. Serve and enjoy!

Find the original recipe here.

Seared Atlantic Scallops with Parsnip Puree + 1365 Church Street Winery’s Tidal Bay

Ingredients

For the Parsnip Puree

  • 4 medium parsnips, peeled and chopped
  • 1 tablespoon unsalted butter
  • 1/4 cup heavy cream (or milk for a lighter option)
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg (optional)

For the Scallops

  • 12 large Atlantic scallops, patted dry
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Topping

  • 6 slice prosciutto
  • 1/4 cup roasted pine nuts

Preparation

Prepare the Parsnip Puree:

  1. In a medium pot, bring water to a boil and add the chopped parsnips. Cook for about 12-15 minutes, or until the parsnips are tender and easily pierced with a fork.
  2. Drain the parsnips and return them to the pot. Add the butter and heavy cream, then mash until smooth. For an extra-silky texture, you can use an immersion blender or food processor.
  3. Season with salt, pepper, and a pinch of nutmeg (if desired). Set aside, keeping warm

Prepare the Crisp Prosciutto
1. Preheat the oven to 375°F (190°C). Place the prosciutto slices on a baking sheet lined with parchment paper.
2. Bake for about 7-10 minutes, or until the prosciutto is crisp and golden. Remove from the oven and set aside to cool.

Roast the Pine Nuts
1. In a small skillet over medium heat, toast the pine nuts. Stir frequently, and cook for about 3-5 minutes, or until they are golden brown and fragrant. Remove from heat and set aside.

Seared Scallops
1. Heat a large skillet over medium-high heat and add the olive oil. Pat the scallops dry with a paper towel to remove any moisture (this helps them sear properly).
2. Season both sides of the scallops with salt and pepper.
3. Once the oil is hot and shimmering, carefully place the scallops in the skillet, making sure not to overcrowd them. Sear the scallops for 2-3 minutes per side, or until they develop a golden crust and are just opaque in the center. Remove from the skillet and set aside.

Assemble the Dish
1. Spoon a generous amount of parsnip puree onto each plate, spreading it into a smooth layer.
2. Arrange 2-3 scallops on top of the puree.
3. Place the crisp prosciutto pieces and roasted pine nuts over the scallops (or of your choosing).
4. Garnish with fresh herbs, if desired, and drizzle lightly with olive oil or vinaigrette for added richness.

Prosciutto & Wine Jelly Baked Brie + Luckett Vineyard’s Phone Box White

Ingredients

  • 1 wheel of Annapolis brie cheese
  • 2-3 slices of prosciutto
  • Luckett Vineyards red wine jelly
  • Fresh berries of your choice

Preparation

  1. Wrap the brie with prosciutto and sear on both sides until it starts to crisp
  2. Bake at 375 for 5 minutes
  3. Remove and let cool for 1 minute before adding wine jelly to the top and garnishing with berries
  4. Serve with warm baguette and enjoy!

Cauliflower Cheese + Lightfoot & Wolfville Vineyard’s Brut

Ingredients

  • 1 large cauliflower
  • 20 oz milk
  • 4 tbsp flour
  • 4 tbsp butter
  • 125 g Annapolis Fine Cheese Valley Gold, grated
  • 25 g Ciro’s asiago, grated
  • Chives (garnish)
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Gently trim leaves and stock from cauliflower and cut into equal sized florets. Gently wash and drain in a colander.
  3. Bring a large pot of salted water to a boil, then reduce heat to medium-high.
  4. Blanch cauliflower florets for 3-5 minutes and drain in a colander. Once drained, transfer the florets into a rimmed casserole dish. Let sit at room temperature to allow steam to dissipate.
  5. To make the cheese sauce, heat 4 tablespoons of butter in a medium-sized pot over medium heat. When melted, add flour and stir to combine. Allow roux to cook for 30-45 seconds.
  6. Gradually add room temperature milk and whisk to combine. Once all milk has been incorporated, continue to whisk and cook for 2 minutes. Gradually fold in Annapolis Fine Cheese Valley Gold and immediately remove the pan from heat.
  7. Pour the cheese sauce over cauliflower florets. Sprinkle 25g of Ciro’s asiago cheese over the mixture. Bake for 15-20 minutes or until the top is golden, and the sauce is bubbling.
  8. Remove from the oven. Let sit for 5 minutes uncovered, and garnish with finely chopped chives.
  9. Pair with a glass of Lightfoot & Wolfville’s 2019 Brut and enjoy!

Yorkshire Pudding + Gaspereau Vineyard’s Lucie Kuhlmann

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup beef drippings or lard

Preparation

  1. Preheat the oven to 450° F
  2. In a medium bowl, whisk eggs. Stir in milk, flour, and salt.
  3. Place about a tablespoon of beef drippings into each cup of a 6-cup muffin tin.
 Heat tin in oven on middle rack until very hot (5-7 mins.)
  4. Carefully remove muffin tin from oven and fill each muffin cup with batter about halfway.
  5. Bake in the preheated oven on middle rack for 15 minutes, then reduce the oven temperature to 350° degrees F (175° C) and bake for an additional 10-15 minutes until golden.

Roasted Brussel Sprouts with Pancetta + Avondale Sky Winery’s 2021 Small Lot Riesling

Ingredients

  • 1 lb. brussels sprouts, trimmed and halved (quartered if large)
  • 2 oz. pancetta, chopped small
  • 1 garlic clove, minced
  • 1½ tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Freshly grated parmesan (optional)

Preparation

  1. Place rack in upper third of oven; preheat oven to 450°F.
  2. Toss brussels sprouts, pancetta, garlic clove, and 1½ tsp. extra-virgin olive oil on a large baking sheet. Season with kosher salt and freshly ground black pepper and spread in a single even layer.
  3. Roast, stirring once halfway through, until sprouts are brown on edges and tender, about 25 minutes total. Add ¼ cup water and scrape up brown bits from bottom of the pan.
  4. Serve warm and top with freshly grated parmesan (optional).

Find the original recipe here.

Baked Feta Bites + Jost Vineyard’s Tidal Bay

Ingredients

  • All-purpose flour, for surface
  • 1 (17.3-oz.) package puff pastry, thawed if frozen
  • Cooking spray
  • 2 Tbsp. fig jam, apricot jam, or peach jam
  • 2 Tbsp. sliced shallots
  • 1 (10-oz.) jar roasted red peppers, cut into 24 (2″ x 1/2″) pieces
  • 8 oz. feta, cut into 24 (1″ by 1/2″) cubes
  • 1 Tbsp. fresh thyme leaves, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • Zest of 1 lemon
  • 2 Tbsp. chili oil

Preparation

  1. Preheat oven to 425°. On a lightly floured surface, roll out puff pastry sheets to smooth out creases. Cut into 24 squares with a chef’s knife.
  2. Grease a 24-cup mini muffin tin with cooking spray. Gently press each square into prepared cups, ensuring the pastry slightly protrudes out of the cup to create a cup-like shape.
  3. Fill each square with jam, shallots, red pepper, a cube of feta, and a sprinkle of thyme; season with salt and pepper.
  4. Bake feta bites until pastry is cooked through, puffed, and browned around 20 minutes. Let cool 5 minutes.
  5. Top with more thyme, lemon zest, and a drizzle of chili oil.

Spicy Garlic Shrimp Dip + Mercator Vineyard’s Compass Rosé

Ingredients

  • 1/2 lb Local shrimp, peeled, deveined, cooked and chilled
  • 8oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp garlic, minced
  • 2 Tbsp red onion, minced
  • 2 Tsp extra virgin olive oil
  • 4 dashes local hot sauce
  • 1/4 tsp cayenne pepper
  • 1 tsp freshly cracked pepper
  • 1/4 tsp Kosher salt
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 2 tsp chives, finely chopped

Preparation

  1. Drain shrimp and allow to dry on paper towel.
  2. In a food processor, combine cream cheese, mayonnaise, minced garlic, red onion, salt, and pepper until thoroughly integrated.
  3. Add shrimp, olive oil, lemon zest, lemon juice, hot sauce, and cayenne and blend in the food processor for 1 1/2 minutes, or until shrimp have been shredded to combine with cheese mixture. Note: Spiciness can be adjusted to suit your palate.
  4. Place mixture in a non-metallic bowl and fold in chopped chives. Reserve some for garnish.

    For chilled version: Tightly wrap the desired serving bowl with cellophane. Place in the fridge for at least 1 hour before
    serving. Remove 20 minutes before serving. Note: Will keep up to 4 days in the fridge.

    For hot version: Pre-heat oven to 375F. Place mixture in large ramequin (12 oz.) or bake safe serving dish. Set on the upper rack of the oven for 15 minutes or until the mixture starts to bubble. Safely remove from oven and place on a wooden breadboard.

    To serve: Prepare with your favourite local bread, crackers or pita.

Find the original recipe here. Photo by Jessica Emin

Maple Pecan Roasted Butternut Squash + L’Acadie Vineyard’s Vintage Cuvée Rosé

Ingredients

  • 1 large butternut squash about 3 lbs, peeled, seeded and cut into 1 inch cubes
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons pure maple syrup
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon dried oregano or rosemary
  • 1/2 cup crushed pecans
  • salt and black pepper to taste
  • 1/4-1/2 teaspoon cayenne pepper (optional)

Preparation

  1. Preheat oven to 400 F degrees.
  2. Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.
  3. Spread butternut squash cubes out on the baking sheet. Drizzle evenly with olive oil then sprinkle with oregano, ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
  4. Place in the oven and roast for 30 minutes (rotating pan if necessary half-way). Add crushed pecans and return to oven for an additional 5-6 minutes or until squash is tender. Remove from oven and serve immediately or allow to cool.

Find the original recipe here.